Chicken Rigatoni Alfredo

Save this recipe on:

If you’re anything like me, comfort food means something creamy, cheesy, and packed with flavor—and this Chicken Rigatoni Alfredo checks all those boxes. It’s the kind of dish I turn to when I want something indulgent but still easy enough to pull off on a weeknight. The creamy Alfredo sauce hugs every bite of rigatoni, while tender chunks of seasoned chicken and little bursts of broccoli bring a satisfying balance to the plate.

This dish has become one of my go-to dinners when I need something that feels special without being complicated. I love how the rigatoni soaks up all that velvety sauce, and when it’s finished with a touch of parmesan and baked to a golden perfection? Absolute magic. Whether you’re cooking for your family or entertaining guests, this Chicken Rigatoni Alfredo is always a crowd-pleaser.

---

Why You’ll Love This Chicken Rigatoni Alfredo

This dish is the ultimate comfort food with a creamy, garlicky Alfredo sauce that coats every bite of pasta. The rigatoni’s ridges hold onto the sauce beautifully, while the chicken adds heartiness and protein. Broccoli brings a bit of green goodness to round out the richness. It’s cozy, satisfying, and wonderfully simple to prepare.

---

What Kind of Pasta Should I Use?

While rigatoni is ideal for this recipe because of its tubular shape and ridged texture, which grips onto the Alfredo sauce perfectly, you can also use penne or ziti in a pinch. But trust me—rigatoni gives you the best creamy-sauce-to-pasta ratio with every bite.

---

Options for Substitutions

• Chicken: Swap with turkey or even grilled shrimp if you’re feeling adventurous.
• Broccoli: Cauliflower or spinach are good stand-ins if broccoli isn’t your thing.
• Heavy Cream: You can lighten it up with half-and-half, though the sauce won’t be quite as rich.
• Parmesan: Pecorino Romano adds a sharper flavor if you want a stronger cheese punch.
• Gluten-Free: Just switch to gluten-free rigatoni to make the whole dish gluten-friendly.

---

Ingredients for this Chicken Rigatoni Alfredo

• Rigatoni Pasta: This sturdy, tube-shaped pasta is perfect for holding onto the thick, creamy Alfredo sauce. It delivers a satisfying bite in every forkful.
• Chicken Breast: Boneless, skinless chicken breast offers lean protein and soaks up the seasoning beautifully.
• Broccoli Florets: Adds a nutritious contrast and slight crunch to balance the richness of the Alfredo sauce.
• Heavy Cream: The base of the Alfredo sauce, bringing richness and that signature velvety texture.
• Butter: Used to cook the garlic and add depth to the sauce.
• Garlic: Freshly minced garlic adds aromatic flavor and sharpness.
• Parmesan Cheese: Freshly grated, it melts into the sauce for that unmistakable Alfredo taste.
• Mozzarella Cheese: Adds a gooey, melty layer when baked, making the final dish irresistible.
• Olive Oil: For searing the chicken, providing a golden exterior and extra flavor.
• Salt & Black Pepper: Essential for seasoning both the chicken and the sauce.
• Italian Seasoning: A blend of herbs that adds complexity and a savory backbone to the dish.

---

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

---

Step 2: Sear the Chicken

Season the chicken breasts with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, add olive oil and cook the chicken for 5–6 minutes on each side until golden brown and cooked through. Remove from the pan and let rest before slicing into bite-sized pieces.

---

Step 3: Steam the Broccoli

While the chicken is cooking, steam the broccoli florets until just tender—about 4–5 minutes. You can also blanch them in boiling water for 2–3 minutes for a firmer texture.

---

Step 4: Make the Alfredo Sauce

In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Pour in the heavy cream, stirring frequently. Bring to a gentle simmer and let it cook for 4–5 minutes until it starts to thicken.

---

Step 5: Add the Cheese

Reduce the heat to low and gradually stir in the Parmesan cheese. Stir until melted and fully incorporated into the sauce. Adjust with salt and pepper to taste. Add a splash of pasta water if the sauce is too thick.

---

Step 6: Combine Everything

Add the cooked rigatoni, steamed broccoli, and sliced chicken into the skillet with the Alfredo sauce. Toss to coat everything evenly. If you prefer a baked finish, transfer the mixture to a baking dish and sprinkle mozzarella cheese on top.

---

Step 7: Bake (Optional but Recommended)

Preheat the oven to 375°F (190°C). Bake the dish uncovered for 10–15 minutes, or until the cheese is bubbly and slightly golden.

---

How Long to Prepare the Chicken Rigatoni Alfredo

Prep Time: Preparing this dish takes about 15–20 minutes. That includes chopping the broccoli, seasoning and slicing the chicken, and getting your ingredients ready for the Alfredo sauce.

Cook Time: Expect about 25–30 minutes of actual cooking. Boiling pasta, searing chicken, steaming broccoli, and simmering the sauce all fall into this timeframe. If you’re baking the dish for that golden finish, add an extra 10–15 minutes. In total, dinner will be on the table in under an hour.

---

Tips for Perfect Chicken Rigatoni Alfredo

• Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can lead to a grainy sauce.
• Don’t overcook the pasta: Cook it just to al dente, as it will continue to cook slightly in the sauce or the oven.
• Season each layer: Taste and season your chicken, sauce, and final mix. Balanced seasoning makes a huge difference.
• Add pasta water as needed: If your sauce thickens too much, a splash of reserved pasta water will bring it back to silky perfection.
• Let the chicken rest: Before slicing, rest the cooked chicken to retain its juiciness.

---

Watch Out for These Mistakes While Cooking

• Cooking chicken at too high heat: This can burn the outside while leaving the inside undercooked.
• Adding cheese too early: If the cream isn’t warm enough or is boiling too hard, the cheese won’t melt smoothly.
• Skipping pasta water: It’s a secret weapon to adjust sauce texture and help it cling to the pasta.
• Overloading with cheese: While tempting, too much cheese can make the dish overly thick or greasy.
• Undercooking the broccoli: Make sure it’s just tender—not mushy or raw.

---

What to Serve With Chicken Rigatoni Alfredo?

1. Garlic Bread

Crunchy, buttery garlic bread is perfect for soaking up extra Alfredo sauce.

2. Caesar Salad

A crisp romaine salad with creamy Caesar dressing adds a refreshing contrast.

3. Roasted Vegetables

Roast carrots, zucchini, or bell peppers for a colorful and healthy side.

4. Sparkling Lemon Water

A light, citrusy drink helps balance the richness of the dish.

5. White Wine

A chilled glass of Chardonnay or Pinot Grigio complements the creamy sauce beautifully.

---

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in a skillet over low heat with a splash of milk or cream to loosen the sauce.

Freezer: You can freeze Chicken Rigatoni Alfredo, but the cream sauce may separate slightly upon thawing. For best results, cool the pasta completely, place in a freezer-safe container, and freeze for up to 2 months. Reheat slowly and stir well to bring the sauce back together.

Meal Prep: Divide into individual portions before storing to make reheating easy for lunches or quick dinners.

---

Estimated Nutrition

(Per serving – based on 6 servings)

• Calories: 620
• Protein: 38g
• Carbohydrates: 48g
• Fat: 32g
• Saturated Fat: 17g
• Sugar: 3g
• Fiber: 3g
• Sodium: 520mg

---

Frequently Asked Questions

How can I make this dish lighter?

Use half-and-half instead of heavy cream, reduce the amount of cheese, and add more vegetables like spinach or mushrooms.

Can I use rotisserie chicken instead?

Absolutely! It’s a great time-saver—just shred it and add it during the final mixing stage.

Is this recipe kid-friendly?

Very much so. The creamy pasta and mild flavors are usually a hit with kids. You can also skip the broccoli or swap it with peas.

Can I make this dish ahead of time?

Yes, you can assemble everything in advance and refrigerate it. Bake just before serving.

What’s the best way to reheat leftovers?

A skillet with a splash of cream or milk works best. You can also use the microwave in short bursts, stirring in between.

---

Conclusion

Chicken Rigatoni Alfredo is the kind of dish that never fails to satisfy. With tender chunks of chicken, perfectly cooked pasta, and a rich, cheesy sauce, it strikes the right balance between indulgence and ease. Whether it’s a comforting weeknight meal or a casual dinner party favorite, it’s a recipe that brings people together over the table—and often leaves them asking for seconds.

---

Print

Save this recipe on: